摘要
为优化绣球菌多糖的提取工艺,通过单因素试验考察了液料比、浸提温度和浸提时间对绣球菌多糖得率的影响,在单因素试验的基础上,采用Box-Behnken设计,建立并分析了各因素与多糖得率关系的数学模型;以1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率、还原力、羟基自由基清除率为指标,评价了绣球菌多糖的抗氧化活性。结果表明,最佳工艺条件为液料比为38.8 mL/g、浸提温度为100℃、浸提时间为3 h,在此条件下绣球菌多糖得率可达9.90%,该模型具有较好的预测性能,可用于指导生产实践;绣球菌多糖呈现出较好的抗氧化活性,在一定范围内,其抗氧化能力与多糖质量浓度呈线性正相关,绣球菌多糖清除DPPH和羟基自由基的IC50值分别为77.5 mg/L和1.879 g/L。
The optimum processing conditions ofpolysaccharides from Sparassis crispa were studied. The effects of liquid- to-solid ratio, extraction temperature and extraction time on the yield of polysaccharides were investigated by the single factor experiments. Parameters were optimized by Box-Behnken statistical design. The antioxidant activities ofpolysaccharides from Sparassis crispa were investigated by 1,1-diphenyl-2-picrylhydrazyl （DPPH） radical scavenging activities, hydroxyl radical scavenging activities and reducing power. The results showed that when the exlraction parameters were controlled at liquid-to-solid ratio 38.8 mL/g, extraction temperature 100 ℃ and extraction time 3 h, the yield ofpolysaccharides could be up to 9.90%. The positive liner correlations between the antioxidant activities and concentration of polysaccharides from Sparassis crispa were found over the investigated ranges. ICso values against DPPH and hydroxyl radicals were 77.5 mg/L and 1.879 g/L, respectively.
出处
《食品工业》
北大核心
2013年第6期24-28,共5页
The Food Industry
基金
徐州工程学院大学生实践创新训练计划(XCX12098)
关键词
绣球菌
多糖
响应面法
抗氧化活性
Sparassis crispa
polysaecharides
response surface methodology
antioxidant activities
